Slow-Cooked Beef Burritos with Green Chilies
PREP: 20 min. • COOK: 7 hours MAKES: 14 servings
I created this recipe years ago and it has become such a favorite that the wonderful aroma of it cooking makes my family instantly happy. It’s hearty , flavorful and easy to prepare, and it uses the long, slow cook that truly defines comfort food. —Sally Pahler, Palisade, CO
2 garlic cloves, minced 1 tsp. salt 2 tsp. ground cumin 1 tsp. cayenne pepper 1 boneless beef chuck roast (4 lbs.) 1 can (28 oz.) diced tomatoes 4 cans (7 oz. each) whole green chilies, drained and coarsely chopped
1 large onion, diced
14 whole wheat tortillas
(8 in.), warmed
Optional toppings: shredded cheddar cheese, salsa, sour cream, sliced ripe olives
1. Combine garlic, salt, cumin and cayenne; rub over roast. Place in a 5- or 6-qt. slow cooker. Add the tomatoes, chilies and onion. Cook, covered, on low 7-8 hours or until meat is tender.
2. Remove roast from slow cooker; shred with two forks. Remove the vegetables with a slotted spoon; discard the cooking juices. Return beef and vegetables to slow cooker and heat through. Serve in tortillas, with toppings if desired.
PER SERVING 355 cal., 13g fat (5g sat. fat), 84mg chol., 499mg sod., 28g carb. (4g sugars, 4g fiber), 30g pro. Diabetic exchanges: 4 lean meat, 2 starch.
TEST KITCHEN TIPS
• We like the coarser texture of hand-chopped chilies, but if you’re trying to save time, use diced green chilies instead.
• This beefy filling would also be tasty in tacos or quesadillas.